by PuReBrAt

Created on: February 12, 2009

The roast is simmering, the potatoes are baking, and the green beans are steaming. Before long the smell of fresh baked bread will have your mouth watering except...oops! The bread dough is still in the freezer.

Forget to thaw your frozen dough ahead of time? Or perhaps you are just pressed for time but still want to make some fresh bread to go with your meal. No worries! Here is a fail 'proof' method that not only speeds up the entire process, but also adds to the finished quality of your bread.

Proofing frozen dough for breads, rolls, and the like is a very easy technique. It is simply speeding up the rising process of your dough. It also saves a lot of time overall and comes in handy when you may be short on time. The only supplies you need are your oven, a baking pan, and water. Follow these steps and you should be smelling that wonderful aroma of fresh baked bread in no time at all. Mmmmmm.

This method of proofing is also used by many restaurants and food chains. It enables them to provide fresh baked breads and rolls to their customers on a daily basis.

DIRECTIONS

Arrange your dough on the same pan you plan to bake it in.

Pre-Heat your oven to 225 degrees Fahrenheit.

Fill a baking pan with about 1/2 inch of water.

Turn your oven off after it is pre-heated and has reached 225 degrees Fahrenheit. It is very important to do this step! You do not want the oven to continually heat up while proofing your bread as this will cause it slowly to bake and ultimately ruin the dough.

Place the pan filled with the water on the lower rack of your oven. Then place your pan filled with your dough on the middle rack.

Leave in the oven for 10 to 25 minutes depending on how froze the dough is and other factors such as the size. Keep a close watch for when the dough has doubled in size and then remove it from the oven.
Voila!

Here is the best part of it all: your dough is now ready for baking! This has to be the greatest advantage to the whole process. Being able to make your bread in at least half, if not more, of the normal prep time. No more defrosting for hours followed by a few more hours of waiting for it to rise. It eliminates these steps completely.

Proofing also works well even if your dough is not frozen or it was homemade especially for your meal. It will require less proofing time than if the dough is completely frozen.

Providing fresh breads and rolls can enhance any meal. Regardless of the situation, you will be satisfied with the 'proof' of the 'proof'.

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